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Blueberry Pancakes with Lemon Ricotta for Two A Love's Kitchen Special

Blueberry Pancakes with Lemon Ricotta for Two: A Breakfast in Bed Special

Bring the essence of a cozy morning to your loved one's bedside with these fluffy Blueberry Pancakes complemented by a zesty Lemon Ricotta topping. Easy to prepare, yet sophisticated in flavor, this breakfast dish is the epitome of comfort and love. Estimated to serve two people, it's perfect for those special mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 460 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Ingredients
  

For Pancakes

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 tbsp melted butter
  • 1/2 cup fresh blueberries

For Lemon Ricotta Topping

  • 1/2 cup ricotta cheese
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp powdered sugar
  • fresh blueberries for garnish

Instructions
 

  • Prepare the Lemon Ricotta Topping: In a small bowl, combine ricotta cheese, lemon zest, lemon juice, and powdered sugar until smooth. Refrigerate until ready to use.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, and melted butter.
  • Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
  • Cook Pancakes: Preheat a non-stick skillet or griddle over medium heat. Pour batter by 1/4 cupfuls onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
  • Serve with Topping: Plate the pancakes and top with Lemon Ricotta mixture. Garnish with fresh blueberries and serve immediately.

Nutrition

Serving: 3pancakesCalories: 460kcalCarbohydrates: 63gProtein: 13gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 630mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 600IUVitamin C: 10mgCalcium: 240mgIron: 3mg
Keyword Baked Cod with Lemon and Dill, blueberry pancakes, breakfast in bed, Lemon Ricotta, pancakes
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